Harvest date: September 3rd, 2007 (roots day).
Selection: 16% hand-sorted in the vineyard and on arrival in the winery.
Harvest 100% de-stemmed, not crushed.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Vatting-time: 16 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the vertical press.
Length: 10 months
Type: in barrels.
Percentage of new barrels: 40 %
Toasting: long and slow.
Source of wood: Allier, Nevers
One part of the new barrels racked.
Light and soft filtration. No fining.
July 24th, 2008.
Limited to 4.453 bottles and 1.800 half-bottles.